Taho

Taho is a traditional Filipino snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearls (similar to tapioca pearls). This warm and sweet delicacy is a common street food and is often consumed for breakfast.

History

The origin of taho is unclear, but it is believed to have been introduced to the Philippines from China, as the snack is similar to the Chinese douhua. The name "taho" is derived from the original Chinese name for the food, "douhua".

Preparation

Taho is made by coagulating soy milk to create silken tofu. The tofu is then cut into small cubes and combined with arnibal, a sweet syrup made from caramelized brown sugar and vanilla, and sago pearls, which are cooked until they are soft and translucent. The ingredients are layered in a cup, with the tofu at the bottom, the arnibal in the middle, and the sago pearls on top.

Consumption

Taho is typically served warm and is eaten with a spoon. It is a popular breakfast food in the Philippines and is also consumed as a snack throughout the day. Taho vendors, known as "magtataho", can often be found walking the streets of Philippine cities and towns, carrying buckets of the ingredients and serving the food fresh to customers.

Variations

There are several regional variations of taho in the Philippines. In the Visayas and Mindanao regions, a version of taho known as "taho lami" is popular. This version uses coconut milk instead of soy milk, and adds jackfruit for additional flavor. In Baguio City, a version of taho made with strawberry syrup, known as "strawberry taho", is a popular tourist attraction.

Cultural significance

Taho holds a significant place in Filipino culture. It is a symbol of the Filipino breakfast and is often associated with childhood memories. The call of the magtataho is a familiar sound in many Philippine neighborhoods, and the food itself is a common sight at local festivals and events.

See also

• List of tofu dishes
• Street food in the Philippines
• Philippine cuisine

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